Jambalaya Pot Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 13, 2014
Delicious! I made a few substitutions based on what I had on hand (increased chicken and sausage because I had no shrimp). If you use the kind of Creole seasoning with salt, be careful not to use the full 3 Tbs; it will be too salty. I may try steaming the sausage with the rice next time to save a pan. I baked the dish for 25 minutes, which left the bottom crust doughy. I think I will try baking the bottom for a bit before adding the filling next time. I will definitely be making this again! Thanks for sharing!
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Photo by Jo Bice

Cooking Level: Intermediate

Home Town: Reedley, California, USA
Living In: Indio, California, USA

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Reviewed: Nov. 11, 2012
This recipe is amazing and while it does seem to be a bit of work...it is amazing...I have been making this at least once a month for over a year now....I make two at the same time (it costs about the same) and freeze one for later or if company stops by....Once you have made it a few times it is a snap and takes very little time at all....especially if you plan to have leftovers through out the week as ingredients...I have also used prepackaged pie crust instead of the puff pastry so I don't have to wait for thawing...overall this is just an excellent recipe...
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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: Oconomowoc, Wisconsin, USA

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Reviewed: Oct. 16, 2012
I saw a seafood mix of shrimp, crab and calamari when I went to buy shrimp and decided to try that instead of just shrimp. Adding the crab was a good choice but not so much for the calamari. Other than that, I went by the recipe exactly and everyone thought it was pretty good.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Mons, Hainaut, Belgium

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Reviewed: Jan. 20, 2012
Absolutely delicious! This will become a regular item on my menu!
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Reviewed: Aug. 24, 2011
Very good! Lot's of little steps but this will be my go to dinner party dish. We have a shellfish allergy so I omitted the shrimp and increased the sausage. Used can chicken since I had it on hand. Also decreased the seasoning by half and it was still flavorful with a big kick.
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Cooking Level: Beginning

Home Town: Palmdale, California, USA
Living In: Kirkland, Washington, USA

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Reviewed: Apr. 17, 2011
I have always loved ordering this dish from Silver Spoons, and find this recipe very similar. It is labor intensive bu so tasty, and looks beautiful--a good company meal!
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